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A salad bowl filled with a serving of Tex-Mex chopped salad.
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4.88 from 8 votes

Tex-Mex Chicken Chopped Salad

This Tex-Mex Chopped Chicken Salad is packed with fresh veggies and tossed with a creamy lime taco seasoning dressing– It’s your favorite Tex-Mex dish in a salad!
Author: Nikki Lee
Servings: 6 servings
Prep Time 15 minutes
Cook Time 0 minutes
Total Time 15 minutes

Ingredients

Creamy Lime Dressing Ingredients

  • ½ cup sour cream
  • ½ cup milk
  • ¼ cup salsa
  • 1 zest of 1 lime
  • 1 lime juiced
  • 1 tablespoon taco seasoning
  • 1 tablespoon honey
  • ½ teaspoon honey
  • ½ teaspoon garlic powder
  • ¼ teaspoon ground black pepper
  • ⅛ teaspoon kosher salt (or to taste)

Tex-Mex Salad Ingredients

  • 1 pound chicken cooked, seasoned, and cubed or shredded (heated or chilled)
  • 3 heads romaine lettuce chopped
  • 15 ounces canned black beans drained and rinsed
  • 1 cup cherry tomatoes diced
  • 1 cup English cucumber diced
  • 1 cup frozen corn thawed
  • 1 cup red bell pepper diced
  • 1 cup Mexican blend cheese
  • ½ cup red onion diced
  • ¼ cup finely chopped cilantro
  • 4 green onions sliced green parts only
  • 1 jalapeno seeded and diced
  • 1 cup tortilla strips

Instructions

Creamy Lime Dressing Instructions

  • Zest lime and then juice the lime.
  • In a small bowl add all the dressing ingredients. Whisk with a fork or whisk until combined. Place the dressing in the fridge until ready to top the salad.

Tex-Mex Salad Instructions

  • Wash, dry, and cut all the vegetables.
  • Place all the salad ingredients into the bowl excluding the tortilla strips
  • Toss until the salad is fully coated in the dressing.
  • Add the tortilla strips and gently toss.
  • Top with more cilantro and tortilla strips. (optional) Serve immediately and enjoy.

Notes

  • Helpful Tools– The Salad Spinner and the Vegetable Chopper are excellent tools for this salad recipe.
  • Homemade Salsa– For a homemade touch, make this Restaurant Style Salsa. It's so easy to make ahead or throw together quickly! The fresh flavor is so worth it!
  • Additional Topping– Top the salad with a dollop of Greek yogurt, sour cream, or guacamole for more creaminess.
  • Leftover chicken– You’re heading to a tasty salad if you have cooked, seasoned, and cubed or shredded chicken! This Instant Pot Chicken can be seasoned with the below blend and prepped ahead or cooked quickly.

To Make Tex-Mex Seasoned Chicken

I like to season the chicken with garlic powder, onion powder, paprika, salt, and pepper. Here is a great recipe to season the chicken.
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon paprika
  • ½  teaspoon ground black pepper 
  • ¼ teaspoon coarse kosher salt

Nutrition

Serving: 1serving | Calories: 390kcal | Carbohydrates: 45g | Protein: 23g | Fat: 16g | Saturated Fat: 6g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Trans Fat: 0.03g | Cholesterol: 53mg | Sodium: 659mg | Potassium: 1447mg | Fiber: 14g | Sugar: 12g | Vitamin A: 28746IU | Vitamin C: 66mg | Calcium: 417mg | Iron: 6mg

Find it online:

www.soulfullymade.com/tex-mex-chicken-chopped-salad/